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Heather

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This is so good! I love the concept of a peanut-based crust - what a great idea! When I make this, I leave out the corn syrup and am usually on the generous side with the peanut butter. I've made it with the peanuts in the ice cream and also without, serving them on the side (depending on the preference of the crowd). Both ways are good. The coconut adds a fun texture as well.
I like to allow my ice cream to soften until it has reached a thick but pourable consistency, as this makes it considerably easier to get into the crust. When the ice cream is softened but still holding its form, I find it can be hard to spread without it wanting to 'pick up' pieces of the crust.
Thanks for sharing the recipe, Debbie!

We love these cookies! I cut the butter in half, use a little less sugar (about 1/2 cup each), and sometimes stir in chocolate chips. They are great both with and without the chocolate chips. As for baking time, I only have them in the oven for about 10 minutes - I keep an eye on them and take the pan out when the cookies look ready.
Four stars because of the changes I make.
Thanks Ruth!

I came across this recipe while looking for a way to do chicken strips for green salad. Due to time, instead of baking the chicken, I chopped it into bite-sized pieces and just cooked it in the pan after I had sautéed the onion and garlic. I used 1 Tbsp of butter and 1 Tbsp olive oil instead of 1/4 cup butter and used dried herbs as I didn't have fresh. It came out well and had good flavour. We enjoyed this and will make it again.

Love this! I make it with half the olive oil, often use dried parsley, and have found that yellow onion works very well when I don't have any red.
I find it takes a bit of getting used to - most people can take it or leave it the first time they try it - but it really grows on a person. It's one of my favourite recipes.

Wow, this is great!
I often add potatoes, carrots, and celery, to make it a one-dish dinner. I generally use fresh tomatoes instead of canned and simply dice them before adding to the pan, so that they cook down and become part of the sauce.
This freezes well, which is always a bonus in my books.
Thanks for sharing a wonderful recipe!

This was so much better than anything that comes from a can!
Instead of peeling, seeding, and chopping my tomatoes, I put them into the blender and made a tomato purée. I used 2 cups of homemade chicken broth (instead of canned), left out the sugar and used about 2 Tbsp of butter, maybe a little less.
This soup was delicious, probably my new favourite homemade tomato soup.

This is great! I followed the recipe pretty closely but left out the Worcestershire sauce (I didn't have any) and the brown sugar. We used it as an alternative sub sandwich filling. Everyone enjoyed this and I will definitely make it again.

Great! I made some minor changes - increasing the cocoa by 1 Tbsp, the coffee by 1/2 tsp, added 1 tsp baking powder, decreased the oil by 1/2 Tbsp, and used 1/4 cup each of brown and white sugar. I was really happy with the results and didn't notice any sort of bean taste. The texture is a little different than flour-based brownies, but since these don't contain flour, that's no surprise. My family and I really enjoyed these and I will definitely make them again. Thanks, Elizabeth!

Excellent. I left out the salt as my chickpeas were salted. (I rinsed them off and still did not find the salt necessary.) I used about half a tablespoon of olive oil in the hummus, reserving another half to drizzle on top. Otherwise I followed the updated version. Yum!

I have been searching for a good cornbread recipe and I've finally found it! I follow a fairly strict diet and was glad I could find a recipe that worked well within this. I used oat flour instead of wheat and substituted about 1 Tbsp honey for the sugar. The results were fantastic! I found it worked well for either muffins or bread, and kept well on the counter for a few days after baking. This recipe is bookmarked and I will continue to go back to it.

I make this quite frequently - once every week or two. I leave out the vegetable bullion and don't feel that the dish suffers at all because of this omission. It's a quick, easy, supper solution that tastes really good.

This dip is delicious. I followed the recipe fairly closely, only using olive oil instead of vegetable and making a crushed red chili pepper/paprika substitution for the cayenne pepper, as I didn't have any. I did not add salt (nor would I say it needs any) and used all the liquid. I tried the dip after mixing it all together and felt it wasn't quite what I wanted. I added about a teaspoon of lemon juice and that did it for me. Who needs chips? I could eat this with a spoon! Four stars for the dip before the lemon juice, five for easy prep and with the difference the lemon juice made. Thanks for sharing a great recipe, Noni!

Wow, this dip is superb! I wasn't sure how we would like the recipe so I halved it. No worries there - I'm having a hard time waiting for it to finish chilling in the fridge! I used a little more garlic and a little less mayo than the recipe called for and also used honey in place of the sugar (personal preference). Thanks for a great recipe, Betty.

This is good. I wanted a thicker soup because I was serving it in bread bowls so after cooking the potatoes and vegetables, I partially blended it in the food processor. We felt like the soup was missing a little something but I didn't add the chicken bullion so that might be what it was. I also left out the dry milk powder because we didn't have any. Next time I would like to try using chicken broth instead of water to boil the vegetables. We enjoyed this recipe. I will make it again.

Yum! I made these into muffins instead of bread. I used 2/3 cup dark molasses, three ripe medium-sized bananas and left out both the salt and nutmeg (personal preference). I used all-purpose flour since we were out of whole wheat. Next time I make these I will use w/w flour. Other than that, I would not change the way I made them. They had a strong molasses flavour but it didn't overpower the banana. Four stars because of the changes I made. However this one is a keeper and my family has made it a point to remind me of that. Thanks, Stellaluna!

I made this marinade for my dad and brother to take along for their weekend at the lake. When they got home, one of the first things they said was how good the marinade was. I used Frank's Hot Sauce for the hot pepper sauce.

I had never used spelt flour before I tried this recipe. I had a 2 cup package of it and I wasn't sure what to do with it. I decided to make these biscuits and I'm so glad I did! I used less than 1/2 tsp salt and would not add more than that next time. I poured in a little more milk than I meant to (still using less than 2/3 cup) and ended up with a very wet dough even after kneading. Since I didn't have any more spelt flour, I added a few tablespoons of whole wheat. The dough still seemed quite wet to me when I put the biscuits on the pan but they baked beautifully. They have very good flavour even without adding any type of spread (butter, honey, etc). We had ours with tomato soup. Four stars because I reduced the salt. Thanks for the recipe!

Excellent flavour. To save on time, I microwaved the sweet potato instead of baking it. Next time I would consider blending some of the potato so that it's not only chunks. Instead of doing the onion in vegetable oil and then adding more oil later, I sautéed the onion in the sesame oil. I was out of ginger so I used ginger powder instead, which worked fine. I might use chicken broth and add a bit of chicken next time I make this.